Explore the F&B challenges across different sectors and learn how FlexSystem – FOODIVAL is leading the digital transformation.
From Hype to Exit: Why Cost Control is the Ultimate Survival Factor for Incoming F&B Chains?
Table of Contents Recently, a scholar has observed a thought-provoking trend in Hong Kong’s F&B industry: many prominent Chinese F&B brands entering the local market have shuttered. Meanwhile, a few Chinese and Japanese chains continue to expand against the closing wave, still drawing public attention despite shifting consumer habits and
【FOODIVAL x HKPC｜Highlights from the F&B AI Transformation Workshop 🔥】
FOODIVAL was greatly honored to be invited to the “Smart Breakthrough: AI-Empowered Operations & Business Growth for F&B” workshop , co-organized by HKPC Digital DIY Portal and the the Hong Kong Federation of Restaurants & Related Trades (HKFORT) on Wednesday, September 30. With an enthusiastic turnout on the event day,
FOODIVAL Smart ERP vs Local Startup: How to choose a F&B Procurement & Inventory Management System
Table of Contents Facing high procurement costs, rent and manpower costs, relying solely on optimizing front-of-house sales strategies and customer experiences is no longer enough to deal with rising costs and operational challenges. Instead, restaurant owners have to actively adopt digital management solutions to consolidate purchasing price, dish costs, stock,
Elementor #4060
The three-day Restaurant & Bar Hong Kong (RBHK 2026) Expo, held at the Hong Kong Convention and Exhibition Centre from September 1 to 3, successfully concluded last Thursday! With endless stream of visitors, FlexSystem extends sincere thanks to all clients, partners and visitors who stopped by our booth and engaged
【Blog】Why Is Your Restaurant Expansion Draining Profits? 3 Essential Strategies for Multi-Store Cost Control
Table of Content Many local restaurants go viral online due to offering distinctive signature dishes or dining experiences and become popular “check-in” hotspots in social media. As the popularity grows, limited space and manpower can no longer meet the overwhelming demand. It is common for restaurant owners to consider expansion.
【Blog】3 Reasons Why Front-End POS Data Isn’t Enough to Stop Your Restaurant’s Profit Leaks!
Table of Contents As a restaurant owner, apart from marketing, controlling costs and driving profitability are often the most challenging parts of restaurant operation. Many of FOODIVAL’s F&B clients actually shared the same frustration and doubt: the shop is packed everyday and the daily POS sales look satisfactory, but why
【 Blog】How to Reduce Restaurant Food Costs? Implementing Recipe Management Modules for Maximum Profit
Table of Contents While many F&B ERP offer recipe management modules and analysis features, not all of them have the industry knowledge, experience and expertise needed to provide the client with the essential support and guidance required for effective implementation. Meanwhile, many restaurant operators are not familiar with how recipe
【Blog】Restaurant ERP ‘s This or That? Which Purchasing Method Fits Your Restaurant Best?
Table of Contents The market now offers an increasing number of restaurant purchasing systems. While many of them may appear similar in their offerings, they can create very different experiences for users in actual operation. As a result, many restaurant operators find it difficult to choose a system that truly
【Blog】No Guesswork, Just Growth: The Key Data Every Restaurant Owner Needs to Know!
Table of Contents Hong Kong’s F&B market has been badly hit by the pandemic and remains in a phase of recovery without a sign of substantial growth. In addition to the global economic uncertainty, the industry has to cope with the “three big mountains” of high rents, manpower pressure and
【Blog】Turning the Tide: How the “Private Booking” Model Stabilizes Revenue and Simplifies Food Cost Control
Table of Contents In recent years, shifts in consumer behavior have left restaurants facing the harsh reality of declining foot traffic and low table turnover. Between soaring operating costs and unpredictable crowds, many owners find themselves in a state of “passive management”, waiting daily for walk-ins and hoping the day’s
